Kale and Butternut Squash - dish is so delicious you'll forget it's also a nutritional superstar

This warm, delicious salad is a palate of October colors; as delicious to eat as is to admire. My friend, Debbie, sent me the recipe she'd found in Bon Appetit knowing I would love it. No doubt.

I diced 1/2 of a medium-sized butternut squash, which pieces fit perfectly on a large baking sheet.

The chewy texture of kale is marvelous paired with creamy squash and the crunch of toasted almonds. I followed the recipe, but prefer far less dressing to ingredients ratio than the recipe suggested, so doubled (plus) the amount of kale and squash I used. As well, the kale I was using had such small leaves, I didn't cut it into ribbons per recipe, and left them whole before sautéing. I also reduced the cooking time on the squash.

This, to my palate, is most delicious served warm. I'll reheat the leftovers tomorrow. One could write a journal on the potent health properties in the ingredient list, but that might spoil the fun of eating. It's a wonderful autumn recipe to serve as a side, or as a meal unto itself with, perhaps, cornbread.